La Stracciatella alla Romana

Roman Egg and Cheese Soup

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

This has always been considered to be a good soup for anybody whose appetite is failing due to illness. Very digestible, it is a nourishing, light soup to satisfy and comfort. The important ingredients are the chicken broth, which has to be good enough to enjoy on its own, and the absolute freshness of the eggs. Don’t overdo the nutmeg or lemon peel, otherwise there is a risk of overpowering the other flavors in the soup.


  • 6 eggs
  • 6 heaping tablespoons freshly grated Parmigiano Reggiano
  • grated nutmeg or grated lemon peel to taste
  • 6 cups rich, clear chicken broth
  • sea salt and freshly ground black pepper
  • a little finely chopped fresh Italian parsley, to garnish


  1. Break the eggs into a large bowl and, using a whisk, beat until blended. Add the cheese and salt and pepper to taste.
  2. Add either the nutmeg or lemon peel according to personal preference.
  3. About 10 minutes before you wish to serve this delicate, light, and nourishing soup, bring the broth to a boil.
  4. As soon as it is boiling, remove from the heat and pour in the egg mixture. Beat energetically to prevent lumps from forming for about 3 minutes or as soon as the eggs have cooked just enough to hold their raggedy shape, floating in the broth.
  5. Ladle the soup into soup bowls and serve immediately sprinkled with a little fresh chopped parsley.